Azerbaijan Cuisine
- Appetizers
- Baking
- Barbecue
- Chicken
- Dairy
- Dolma
- Drinks
- Fish
- Flour-based recipes
- Jams & preserves
- Meat
- Pilaf
- Salad
- Soups & Stews
- Sweets & desserts
- Vegetarian
-
Gəncə paxlavası - Ganja baklava
The city of Ganja is renowned in Azerbaijan for its baklava, a sweet of pastry, nuts and honey.
Doymaj (döyməc) is a tangy purée of fruit and garlic, usually eaten at the end of a meal to aid digestion.
Gülablı qovut - Rose and walnut biscuits
These biscuits (cookies) of roasted wheat with walnuts are served on special occasions, especially at the Novruz spring holiday.
Guba tikhmasi - Guba-style sweet pastries
Tikhma are a sweet version of the popular shor gogal savoury pastries.
Sujuk (sucuk) is a jelly-like dessert made with starch, sugar, saffron and walnuts.
Shakarchorayi - Sugar bread biscuits
These popular Azerbaijani biscuits are a relative of shortbread, but thicker than the Scottish variety.
Baki qorabiyyasi - Buttery Baku biscuits
These light, tasty biscuits are an Azerbaijani version of shortbread or the biscuits known in Britain as Viennese whirls.
Saffron lends this Azerbaijani rice pudding a beautiful colour and aroma.
This pilaf is different from other Azerbaijani pilafs as the rice is cooked in milk rather than water.
Qizil qul murabbasi - Rose petal jam
Rose petals make a fragrant jam that carries the scent of summer throughout the year.
Feijoa is a green fruit the size of a small egg, which appears in Azerbaijan's markets in the autumn.